Has anyone tried to add milling spices to wine while it's bulk aging. My carboy was full and I had 1.5 liters left so I'm aging in a seperate bottle. I thought about adding mulling spices to the 1.5 liters for a few weeks which would give me2 nice bottles ofholiday red that can be serve slightly warm next Christmas. I've had some from a local winery this year and it was very good. Just not sure if I'm missing the obvious whyI shouldn't do this.